Recipes

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

PHOTOGRAPHY BY MATT TAYLOR-GROSS

Chef Sara Jenkins of New York City's Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro.

Ingredients

  • 2 medium eggplants, cut into 3/4″ cubes
  • 7 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 small yellow onion, minced
  • 1 tsp. crushed red chile flakes
  • 5 cloves garlic, minced
  • 1 (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand
  • 1 lb. bucatini or spaghetti
  • 4 oz. ricotta salata, grated
  • 16 fresh basil leaves, torn by hand

Instructions

instruction 0

Heat oven to 500º. Put eggplant into a bowl and drizzle with 4 tbsp. oil. Toss to combine and season with salt and pepper. Transfer eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes. Transfer to a rack; set aside.

instruction 1

Heat remaining oil in a 5-qt. pot over medium heat. Add onions and cook, stirring, until soft, about 10 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes.

instruction 2

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 9 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and toss to combine. Stir in remaining basil and season with salt. To serve, transfer pasta to a platter and garnish with ricotta salata.

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